This is how a sushi chef empties the fridge!

Last night I chose to empty my refrigerator for the last ingredients and they were transformed to different kind of delicious sushi. As seen below. Futomaki: Salmon with spring onion and yuzu, grilled asparagus, avocado and cucumber. Kaburimaki: Spicy tunmousse, grilled asparagus, avocado and cucumber. Topped with avocado and roasted sesame seeds. Uramaki: Avocado and Cucumber _ Zoë has lectured and held su ...

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Japanese green tea

Have a nice weekend! _ Zoë has lectured and held sushi courses for A. P. Moller - Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more. ...

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What is the advantage of using fish while they are in season?

There are many advantages in using fish that are in season. They are above all cheaper. You may find that the price falls quite a bit because the fishmonger has plenty of that specific fish. In addition, you also get the opportunity to taste several different kinds. Since each season are characterized by different types of fish. However, please be aware that the fish must have a freshness and quality so it ...

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What is Japanese chef’s view of fish?

Japanese chefs have a different view of fish. In Japan, Japanese chefs use only raw materials that are in season. A Japanese fish named Katsuo which is in the family with the tuna is in season 2 times a year. In spring it swims from southern Japan to the north. In spring, it is low in fat whereas in autumn when caught in northern Japan it is fat. On its swim from south to north, it has eaten many small fish ...

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Why is local fish not used for sushi?

It's really good questions that I sometimes get on my sushi courses. In Denmark we have a lot of fish of very high quality suitable for sushi. It is especially whitefish found in Danish waters. In Denmark most people are familiar with salmon, tuna and tiger prawns. Seafood is to find on any menu regardless of where in the world you are. In different parts of the world have local seafood which can be advanta ...

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In the Japanese kitchen there is no food waste!

In Europe and the rest of the world there is food waste. By that, I mean there are raw materials being thrown out and I am not talking about raw materials where the expiry date is over. The Japanese cuisine is quite unique. There is tradition for using every part of the animal in cooking. Take for example a fish. In the Japanese eyes, the head, finder, skins and legs can be used in food lavage. Yes, even th ...

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How can a rice ball with a piece of fish be so difficult to make?

It's a question I get on my courses. In Europe we are used to that when you took an education you were finished training when you graduated. It works quite brilliantly in a country such as Denmark and Europe. In Japan, they have a slightly different view of education. An education is not just about that you have to acquire knowledge. An education in Japan is also about how to improve your performance to cus ...

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Article about Ramen noodle in the Danish fashion magazine IN

The new Danish fashion magazine IN has landed. I made an interview for the magazine which is about Ramen noodles and noodle restaurants in Tokyo and in Denmark. _ Zoë has lectured and held sushi courses for A. P. Moller - Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more. ...

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What characterizes a Japanese Teriyaki sauce?

A lot of people know about the classic Teriyaki sauce that is produced by Kikkomann which can be found on the shelf in most supermarkets in Europe. The one sold in supermarkets has never seen the real shadow of Teriyaki sauce. It's a very sad version of the authentic Japanese Teriyaki sauce. I think that's a lot of pity. The authentic Japanese Teriyaki sauce is made from scratch has a whole unique flavor. O ...

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How often do you go to Japan?

I try to go to Japan once a year as far as possible. To me as a Japanese trained Sushi chef and sake sommelier so I learn a lot from my travels to Japan. The Japanese cuisine is a kitchen where raw materials, ingredients and techniques are constantly puffed and refined. This makes the gastronomic level slightly higher each year. In addition, my horizons are expanded every time I'm Japan. In Japan I eat fish ...

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